Name: Quinoa zucchini haloumi burgers
Cook time: 45 min
Total time: 45 min
Yield: 6
Ingredients: ½ cup (100g) red quinoa; 1 cup (250ml) water; 1 large zucchini (150g), grated coarsely; 250 grams haloumi, grated coarsely; ⅓ cup coarsely chopped fresh mint; ⅓ cup finely chopped fresh chives; 2 free-range eggs, beaten lightly; 1 cup (150g) plain flour; 1 tablespoon olive oil; 6 sourdough rolls (550g), halved, toasted; ⅓ cup (95g) tomato kasundi or chutney; 200 grams vacuum-packed cooked beetroot (beets), sliced; 300 grams heirloom tomatoes, sliced; 60 grams baby rocket leaves; ½ cup loosely packed fresh mint leaves, extra

These tasty quinoa, zucchini and haloumi burgers with beetroot, kasundi and tomato will give any burger a run for its money.

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Ingredients

½ cup (100g) red quinoa

1 cup (250ml) water

1 large zucchini (150g), grated coarsely

250 grams haloumi, grated coarsely

⅓ cup coarsely chopped fresh mint

⅓ cup finely chopped fresh chives

2 free-range eggs, beaten lightly

1 cup (150g) plain flour

1 tablespoon olive oil

6 sourdough rolls (550g), halved, toasted

⅓ cup (95g) tomato kasundi or chutney

200 grams vacuum-packed cooked beetroot (beets), sliced

300 grams heirloom tomatoes, sliced

60 grams baby rocket leaves

½ cup loosely packed fresh mint leaves, extra

Method

1.Place quinoa and the water in a small saucepan; bring to the boil. Reduce heat to low; simmer gently for 15 minutes or until most of the water is absorbed. Remove from heat; cover, stand for 5 minutes. Transfer to a large bowl; cool.

2.Add zucchini to quinoa with haloumi, chopped mint, chives, egg and ⅔ cup of the flour; season, then mix well. Shape mixture into six patties with damp hands. Place on a plate; refrigerate for 30 minutes.

3.Coat patties in remaining flour. Heat oil in a medium non-stick frying pan over medium heat; cook patties for 4 minutes each side or until golden brown.

4.Top base of rolls with kasundi, patties, beetroot, tomato, rocket and extra mint. Top with bread roll tops.

Patties can be prepared a day ahead; keep, covered, in the refrigerator.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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